Gateway Muffins - Super easy mix banana muffins

 

You will not believe how easy these muffins are. No special equipment or fancy ingredients for the basic mixture and you can pop in any type of add in you like. I first published them on the blog here back in 2014 as raspberry and there is no way to keep track of how often I've made them. The recipe is still almost too good to believe.

If your household is anything like mine, the kids will be eating bananas by the truckload and then all of a sudden stop. It used to drive me crazy but now I don't mind at all, I just make muffins. Also no big deal if you don't have time to cook right now, just peel the banana, wrap them in cling film and pop them into the freezer. When you're ready to cook pull them out defrost and use them, the mushier the better in this case.

Plus they are a gateway muffin to healthy eating and home cooking. They are not actually a health food, but if you have someone who eats too much processed packet foods, chances are you can win them over with these muffins and actually get a bit of hidden fruit into their diet. I sometimes made them with wholemeal (wholewheat) flour and they still taste great.

I made a YouTube video here which is only just over 4 minutes long from start to finish which shows just how fast and easily you can whip up a batch of home made deliciousness.

This is consistently one of the go to recipes I have used over the years. You can have them plain banana or add in chocolate, blueberries, raspberries, pretty much anything at all.

If there is one recipe on the blog I recommend everyone have up their sleeve, it's this one, trust me you won't regret it.

Happy Baking

Linda 

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Super Easy Mix Banana Muffins

makes 9 muffins. I often make a mix of different muffins by mixing all the ingredients up to the add in stage, scooping the batter into the muffin tins and then adding different add ins so I end up with a mixed variety of muffins. ie 3 blueberry, 3 chocolate and 3 white chocolate and raspberry.

3 very ripe bananas
1 egg
1 1/2 cups self-raising flour
1/2 cup sugar
1/4 tsp salt
1 tsp vanilla extract
1 tsp ground cinnamon
1/3 cup oil (I used olive oil)

Optional add ins: 

3/4 cup raspberry (fresh or frozen) and 1/4 cup white chocolate;

 or 1/2 cup chocolate chips; 

or 3/4 cup blueberries

Preheat oven to 160C (325F) and line a regular muffin tin with baking papers (you will only need to line 9 of the 12 holes)

In a large bowl using a fork, mash the bananas well. 

Add the wet ingredients and mix well.

Add all remaining ingredients except the optional add in's and mix until just combined.

Divide mixture evenly between the 9 paper cases filling up to the top of each cupcake paper. 

**Add in extra 'add-ins' at this stage. You can make all one flavour or make a mixture. Some ideas are chocolate chip; raspberry/white choc chip; blueberry. Just push the ingredients into the mixture.

Bake until the top is golden and a skewer inserted comes out clean (around 30 minutes).

Original photos and recipe from the Bubble and Sweet blog ©Linda McCubbin 2025. I love when people share my blog ideas and give credit. Please feel free to link back to my blog for non commercial purposes. Affiliated links and adds may earn me money, however all ideas and opinions are my own.